Recipe of the Week

Recipe of the Week
Bacon and Cheddar Crisps


  • 1 pkg (17.3 oz.) Pepperidge Farm Puff Pastry Sheets, thawed
  • 1 C. finely shredded Cheddar cheese (4 Oz.)
  • 1 pound bacon, cooked & crumbled OR can use REAL Bacon Bits
  • 1/2 C. prepared ranch salad dressing
  • 2 tbsp. chopped fresh chives


  • Heat the oven to 400 degrees
  • Unroll 1 pastry sheet on a lightly floured surface. Roll pastry sheet into a 12×12 inch square.
  • Cut into 36 (approximately 2 inch or a little bigger) squares. Prick the pastry squares with a fork. Repeat with the remaining pastry sheet, making 72 squares in all. Place the squares onto baking sheets.
  • Bake for 8 minutes or until golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.
  • Spoon about 1/2 tsp. each cheese and bacon onto each pastry square.
  • Bake for 5 minutes or until the cheese is melted.
  • Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
  • Top with ranch and chives.

Recipe Categories

Appetizers 36 Articles

Breakfast 21 Articles

Desserts 56 Articles

Dinners 105 Articles

Drinks 29 Articles

Salads 18 Articles

Seasonal 20 Articles

Side Dishes 44 Articles

Snacks 19 Articles

Soups 16 Articles